Lemon braised Swiss chard

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Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

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I love Swiss chard – and, with the stalk and leaves treated separately, it makes a good staple. Cut the leaves from the stalks of 600 g Swiss chard, then cut the stalks into chunks, about lx4cm. Heat a sauté pan and add 3 tablespoons extra-virgin olive oil, 2 sliced garlic cloves and 1 teaspoon coarsely chopped lemon zest. Fry until coloured, then add the chard stalks and mix together. Cover and cook over a low heat for 5 minutes. Add 2 tablespoons lemon juice and continue to cook until the chard stalks are soft, about 15 minutes. Meanwhile, bring a pot of water to the boil, salt it and add the chard leaves. Bring back to the boil and cook for 4 minutes, then drain. Either purée in a food processor or chop them finely, and then mix into the stalks. Season to taste. Serve with roast lamb and beef.